I've gone through numerous pepper grinders through the years, and this is my favorite. It easily adjusts from fine to coarse grind and rests flat upside down so no pepper grounds are left on the table. The stainless steel is attractive and looks nice on a table. Click below for salt & pepper grinder combo.

Egg Salad with Yogurt and Dill

This healthy makeover tastes too creamy to be good for you, but it is! Greek yogurt and fresh dill combine to give this great flavor.

Ingredients

8 large eggs, boiled and peeled

1/3 cup low-fat Greek yogurt

1 tablespoon mayonnaise

1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. (3 Weight Watchers PointsPlus per 1/3 cup serving.)

Serving suggestions:--As a sandwich. Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use sandwich bread. Add lettuce or other greens to the sandwich, if desired.--As a pita. Insert lettuce or other greens inside pita. Fill with 1/3 to 1/2 cup egg salad.--As a salad alone. Add a 1/3 to 1/2 cup egg salad to top of a bed of lettuce or other greens.--In a tomato flower. Add 1/3 to 1/2 cup egg salad inside a tomato that has been cut into a flower. (For cutting instructions, go to: http://www.theyummylife.com/blog/2011/04/179)

Here's my healthy makeover of egg salad. Traditionally, it has lots of mayonnaise and is high in fat and calories. I've substituted Greek yogurt for most of the mayo; and honestly, I like the taste better. This recipe has all of the protein and nutrition of eggs combined with high protein, low fat yogurt. It's hard to believe something this creamy is really good for you. Fresh dill gives it great flavor, too.

I let the food processor do the work in this recipe, so it's super fast and easy to make.

Note about the yogurt: Strained yogurt is thicker and will prevent your egg salad from getting watery. Greek yogurt is already strained. I used the Fage brand, because it is particularly thick and creamy; however, it is more expensive than unstrained yogurt. It's easy to strain your yogurt yourself; here's how.

Step 3. Cut the eggs in half and put them in the food processor bowl. Pulse them until they are chopped. Don't overdo it--you don't want them pureed. It took 10-12 quick pulses for me. Of course, you can chop them with a knife, if you prefer.

Step 4. Mince the dill. Don't include the dill stalks, just chop the lacy part.Step 5. In a separate bowl, combine the yogurt, mayo, salt, pepper, and dill.

Serving Suggestion #2: Egg salad in a tomato flower bowl. Check out my next post for cutting instructions for make a tomato flower. This is a healthy, edible salad bowl. And, it makes a pretty presentation.

Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. (3 Weight Watchers PointsPlus per 1/3 cup serving.)

Serving suggestions:--As a sandwich. Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use sandwich bread. Add lettuce or other greens to the sandwich, if desired.--As a pita. Insert lettuce or other greens inside pita. Fill with 1/3 to 1/2 cup egg salad.--As a salad alone. Add a 1/3 to 1/2 cup egg salad to top of a bed of lettuce or other greens.--In a tomato flower. Add 1/3 to 1/2 cup egg salad inside a tomato that has been cut into a flower. (For cutting instructions, go to: http://www.theyummylife.com/blog/2011/04/179)

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